辣椒红色素提取优化条件的研究  

Studies on the Optimum Conditions of Extracting Capsanthin

作　　者：鲁珊[1] 毛彩云[1] 肖荷霞[1] 陆建章[1] 岳金生[1] 

机构地区：[1]沧州市农林科学院,河北沧州061001

出　　处：《安徽农业科学》2014年第7期2111-2112,2205,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]优化辣椒红色素提取的工艺条件。[方法]以辣椒为试验材料,采用正交试验对辣椒红色素提取的优化条件进行了研究。[结果]试验表明,辣椒红色素在波长450 nm处获得最大吸收峰,综合考虑其他因素的基础上,辣椒红色素提取的优化条件为:原料粒度20目、提取剂为无水乙醇,料液比1∶7 g/ml,提取温度65℃,提取时间2.0 h。[结论]研究可为辣椒色素的工业化生产提供一定的参考依据。[ Objective ] To optimize the extraction conditions of capsanthin. [ Method ] With pepper as test material, orthogonal test was adopted to study the optimization conditions for capsanthin. [ Result] The results showed that the＇maximum absorption of capsanthin was 450 nm. The optimal conditions of capsanthin extraction were as following： size 20 heads of raw materials, extracting agent ethanol, solid-liquid ratio 1：7 g/ml, temperature 65℃, time 2.0 h. [ Conclusion] The study can provide a reference basis for industrialization production of capsanthin.

关 键 词：辣椒红色素 提取 工艺 

分 类 号：S509.9[农业科学—作物学]